This hawaiian turn turn chicken soaks in a sticky teriyaki and pineapple marinade, then hits a hot grill for juicy, caramelized pieces with a sweet and savory finish.
Fresh ginger, garlic, and sesame oil round out the marinade, and an hour in the refrigerator does most of the work. All that is left is a few minutes of grilling and a quick garnish of green onions and sesame seeds.
Table of Contents
Why This Hawaiian Turn Turn Chicken Recipe Works
Pineapple juice carries natural sugar and gentle acidity, which tenderizes the surface of the chicken while helping the glaze brown on the grill.
Teriyaki and soy sauce bring deep savory flavor, and brown sugar balances the salt so each bite lands sweet, salty, and lightly charred.
The marinade needs only a bowl and a whisk, and because the chicken rests in it ahead of time, the cooking itself takes just a few minutes per side.
Ingredients for Hawaiian Turn Turn Chicken
- For the marinade: one cup teriyaki sauce, one half cup pineapple juice, one quarter cup packed brown sugar, one quarter cup low sodium soy sauce, two minced garlic cloves, one tablespoon grated fresh ginger, and one tablespoon sesame oil.
- For the chicken: six boneless skinless chicken thighs, about twenty four ounces in total.
- For the garnish: two sliced green onions and one tablespoon sesame seeds.
Teriyaki sauce. Choose a thick, good quality sauce so the glaze clings to the chicken and caramelizes on the grates.
Pineapple juice. Fresh juice tastes brightest, but any unsweetened pineapple juice gives the marinade its tropical edge.
Fresh ginger. Grate it just before mixing so its peppery, citrusy flavor stays lively in the sauce.
Sesame oil. A single spoonful adds a nutty depth that rounds out the sweet and salty notes.
Chicken thighs. Thighs stay juicier on the grill, though chicken breasts work if you watch the time closely.
How to Make Hawaiian Turn Turn Chicken
1. Mix the marinade Whisk the teriyaki sauce, pineapple juice, brown sugar, soy sauce, garlic, ginger, and sesame oil in a large bowl until the sugar dissolves.
2. Coat the chicken Add the chicken and turn each piece until it is fully covered, then cover the bowl tightly.
3. Marinate Refrigerate for at least one hour, or overnight if you want a deeper flavor. Never leave raw chicken at room temperature.
4. Heat the grill Preheat the grill to medium high heat and lightly oil the grates so the sugar in the marinade does not stick.
5. Grill the chicken Lift the chicken out of the marinade, let the extra drip off, and grill six to eight minutes per side. Discard the leftover marinade.
6. Check the temperature Insert an instant read thermometer into the thickest part of a thigh. It should read 165 degrees F before you move the chicken to a platter.
7. Garnish and serve Rest the chicken for a few minutes, then scatter on the green onions and sesame seeds before serving.
How to Serve Hawaiian Turn Turn Chicken
Pile the sliced chicken over cilantro lime rice and add a side of creamy Asian cucumber salad for a cool contrast. For a bigger spread, bring out air fryer broccoli with parmesan and pour tall glasses of strawberry pineapple mojito for the adults.
How to Store and Reheat Hawaiian Turn Turn Chicken
Cool the grilled chicken to room temperature within two hours, then refrigerate it in an airtight container for three to four days. Reheat in a skillet or microwave until steaming hot and 165 degrees F in the center. For longer storage, freeze cooked pieces for up to two months.
Tips and Variations for Hawaiian Turn Turn Chicken
Marinate longer. Overnight in the refrigerator deepens the flavor, but do not go past twenty four hours.
Discard the marinade. Raw chicken juices mix into the liquid, so never brush it back on or serve it as a sauce.
Do not rinse the chicken. Rinsing raw chicken spreads bacteria around the sink. Wash hands and tools after handling it.
Control the sugar. Move pieces to a cooler part of the grill if the glaze darkens before the center reaches 165 degrees F.
Flag the allergens. Teriyaki and soy sauce contain soy and wheat, and the garnish adds sesame, so label dishes for anyone with allergies.
Add heat. A pinch of crushed red pepper flakes in the marinade gives a gentle kick.
Use a pan. No grill handy? Cook the chicken in a hot cast iron skillet for the same time per side.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and storing poultry safely.
Frequently Asked Questions About Hawaiian Turn Turn Chicken
What is hawaiian turn turn chicken?
It is grilled chicken marinated in teriyaki, pineapple juice, soy sauce, ginger, garlic, and sesame oil, finished with green onions and sesame seeds.
How long should I marinate hawaiian turn turn chicken?
Marinate for at least one hour in the refrigerator. Overnight gives a deeper flavor, though a full day is the limit.
Can I bake hawaiian turn turn chicken instead of grilling it?
Yes. Heat the oven to 400 degrees F, roast the marinated pieces on a lined sheet pan, and cook until the center reaches 165 degrees F.
Can I use chicken breasts instead of thighs?
Yes. Boneless breasts cook a little faster, so start checking the temperature after five minutes per side.
What can I do with the leftover marinade?
Throw it away. It touched raw chicken, so it should not be reused as a sauce.
Hawaiian Turn Turn Chicken
Equipment
- Grill or grill pan
- Large bowl
- Instant read thermometer
- Tongs
Ingredients
Main Ingredients
- 1 cup teriyaki sauce
- ½ cup pineapple juice
- ¼ cup brown sugar packed
- ¼ cup low sodium soy sauce
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp sesame oil
- 6 boneless skinless chicken thighs about 24 oz in total
- 2 green onions sliced, for garnish
- 1 tbsp sesame seeds for garnish
Instructions
Cooking
- Marinate. Stir the marinade ingredients together, coat the chicken, and refrigerate covered for at least 60 minutes.
- Heat. Preheat the grill to medium high and oil the grates lightly.
- Grill. Remove the chicken from the marinade, grill 6 to 8 minutes per side, and throw the leftover marinade away.
- Check. Cook until a thermometer in the thickest part reads 165 degrees F.
- Garnish. Rest briefly, then top with green onions and sesame seeds.
